Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

doi:10.21203/rs.3.rs-3344854/v1

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Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

https://doi.org/10.21203/rs.3.rs-3344854/v1

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In this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes in the quality parameters of the product ((total polyphenol (TP), in vitro digestion, total flavonoid (TF), antioxidant capacity (AC), chlorogenic acid (CA), textural and sensorial properties)) were investigated. The pretreatments applied significantly affected oil absorption and quality parameters of fried potato. The oil content of fried potatoes ranged from 26.06% to 32.01% depending on the pretreatment. OH pretreated potato had the highest content of TP (41.27 mg GAE/100g DM), TF (32.89 mg RE/100g DM) and CA (1.72 mg/100g DM). However, there was no significant difference between the pretreatments in terms of bioaccessibility of polyphenols at the end of digestion. Also, AC value of fried potato pretreated by OH (124.13 mmol AAE/100g DM) was higher compared to that of fresh potato (83.91 mmol AAE/100g DM), but other two pretreatments caused a decrease in AC. The highest hardness was observed in HWB treated potato strips. OH treated potato had the best color parameters. Sensory data indicated that US pretreated potato had the highest sensory scores followed by OH and HWB pretreated ones, respectively. Consequently, based on the above comprehensive quality evaluation, it can be suggested that OH pretreatment is a better choice for preparing deep fried potato.

potato

frying

ohmic heating

oil absorption

bioactives

Frying is one of the oldest food processing methods that gains color, taste, smell and crispness to foods (Oladejo et al. 2017). Deep fried potato (Solanum tuberosum) is very popular among consumers due to its taste, aroma, desirable sensory properties and easy preparation (Yang et al. 2020). However, with the consumption of fried foods, a large amount of fat enters the body, which causes excess calorie intake, and also carries a risk in terms of diseases such as obesity, coronary heart disease, cancer, diabetes and hypertension (Zhang et al. 2016). Therefore, it is of great importance to consume fried products containing less fat. Oil absorption of fried potato is affected by some factors such as oil quality, frying temperature, food moisture content and pre-and post-treatments (Movahhed and Ahmadi Chenarbon 2018).

Fruits and vegetables are important source of polyphenols (Nems̈ et al. 2015) which are considered health promoting phytochemicals having antioxidant activity, anticarcinogenic, antiglycemic, anti-inflammatory and vasodilatory properties (Musilova et al. 2015). Potato is one of the vegetables which contain large amount of polyphenols (Cebulak et al. 2023). The main polyphenol in potato is chlorogenic acid which is one of the phenolic acids (Deußer et al. 2012; Nems̈ et al. 2015). Since potato is one of the most consumed foods in the world, investigating polyphenol content of fried potato and even bioaccessibility of its polyphenols is very important. However, polyphenols have lower stability during exposure to higher temperatures (Ruiz et al. 2018). Thus, thermal processing techniques such as frying and roasting have a great impact on concentration of polyphenols in the product and in consequence antioxidant activity (Burgos et al. 2013; Gao et al. 2022).

In recent years, some pretreatments such as edible coating (Yu et al. 2016), microwave heating and vacuum drying (Yang et al. 2020), US (Oladejo et al. 2017), high pressure (Al-Khusaibi and Niranjan 2012), OH (Salengke and Sastry 2007) and osmotic dehydration (Udomkun and Innawong 2018) to reduce oil absorption during frying can be applied. OH is an innovative food processing method based on the passage of electrical current through a food having an electrical resistance (Soghani et al. 2018; Zulekha et al. 2018) and provides rapid and uniform heating, resulting in less thermal damage to the product (Kaur et al. 2016). US is also a novel pretreatment with a sound wave of 20 kHz and above. It causes alternate expansion and compression effect on the food material thereby creating microscopic channels within the food structure (Dehghannya et al. 2016; Oladejo et al. 2017). These applications not only ensure better preservation of the quality of the food, but also enable healthier food consumption. According to our knowledge, there is a limited information regarding the effect of OH and US from novel pretreatments on reduction of oil uptake during potato frying and quality parameters. In this study, the effects of US and OH as an alternative to the HWB process used as a conventional pretreatment in commercial frozen fried potato production on reducing the oil absorption of the potato during frying and on changes in some quality parameters ((TP), bioaccessibility of polyphenols, TF, AC, CA and textural and sensorial properties) of the product were investigated.

1. Materials

"Agria" type potatoes with uniform color and size that was used in this study were supplied from Ar Tarım Tohumculuk, local potato company located in Kayseri/ Turkey and stored in a refrigerator at 4 ± 1 ºC until the experiments were conducted. High temperature resistant frying oil for deep frying of potatoes was purchased from a local market in Bursa. Chemicals used in this study were either HPLC or analytical grade.

2. Sample preparation

Before processing, whole potatoes were peeled manually and washed with tap water and blotted with towel paper to remove excess water on the surface. Then, potatoes were cut into rectangular strips (1x7x1 cm³) with a manual cutter and were subjected to different treatments (HWB, OH and US) prior to frying in triplicate, as detailed below.

3. Pretreatments

Parameters of three pretreatments (HWB, OH and US) were determined on the basis of literature data and preliminary study results. After pretreatments, all samples were drained off rapidly, cooled in running water and then dried with paper towels to remove the excess water.

HWB

Potato was blanched in a beaker containing hot water at 65°C on a hot plate for 10 min (potato-water ratio 1:10, w/w).

OH

The blanching of the potatoes was performed in OH chamber, which consists of a rectangular plexiglass and two stainless steel electrodes. The system of OH chamber was described previously by İncedayi (2020). The distance between electrodes was set at 14 cm. 0.30% table salt solution was added to the chamber to assure a better contact between electrodes and sample. The sample to liquid ratio in the treatment chamber was 1:5 (w/w). Potato samples were treated with electric field strengths of E = 35 V/cm for 40 s at 490 V.

US

Samples were subjected to ultrasonic waves with the frequency of 24 kHz for 30 min using an ultrasonic bath (RK 510 H, Bandelin, Germany).

4. Frying process

Pretreated potato slices placed in the frying basket were deep-fried in frying oil at 180°C for 6 min in temperature controlled fryer (Tefal Easy Pro Fry, France) until the potato was adequate for consumption. The parameters were selected on the basis of literature data and preliminary experiments. At the end of the frying time, the potatoes in the basket were drained for 2 min until there were no oil drops on the surface, and then they were allowed to cool to room temperature and analyzed.

5. Quality parameters

Raw and fried potatoes were homogenized in a blender (Arzum, AR 189, Turkey) and ground with a coffee grinder (Moulinex Ar1105), respectively, and the samples were kept at 20°C until the analyses

Determination of Oil Content

Oil content (%, on dry matter basis) was determined according to Soxhlet extraction method. Briefly, samples were placed in a single-thickness cellulose thimble and hexane as the solvent was added. Oil extraction was carried out for 6 h, and the extracted oil was collected in a flask. Afterward, hexane was removed from the flask by evaporating under vacuum (using pressure between 150–200 mmHg at 35°C) with a rotary evaporator. Finally, the flask containing the extracted oil was dried in a hot air oven at 105°C for 1 h and weighted.

Determinations of TP, TF, CA and AC

The potato was extracted with aqueous methanol (91%, w/w) on a mechanical shaker for extraction of polyphenols. Methanol was chosen because it has been mostly used to extract phenolic compounds from plant materials (Vázquez et al. 2012; Franco et al. 2018; Riciputi et al. 2018). Extraction was performed at solid to solvent ratio of 1/5 (g/mL) for 180 min according to optimum conditions determined for optimization of CA extraction from potato in our other study which was not published. After that, the suspension was filtered through Whatman No. 1 filter paper and the clear extracts were used for determinations of TP, TF, CA and AC. TP of the extracts was determined using the Folin-Ciocalteu method (ISO 14502-1:2005) from a calibration curve of gallic acid (R² = 0.99) as mg gallic acid equivalents per 100 gramme of DM. The amount of TF was determined by spectrophotometric method (Rodrigues et al. 2016). Rutin (0-1500 ppm; R² = 0.99) was used as a standard and a calibration curve was obtained with different concentrations. Results were calculated based on this curve and expressed as mg rutin equivalents per 100 gramme of dry matter.

CA analysis of the samples was carried out using high performance liquid chromatography (HPLC) according to the method described by Türkmen Erol et al. (2009) with some modifications. Accordingly, the mobile phase (A) was made up of 0.1% orthophosphoric acid in water (w/v) and mobile phase (B) was acetonitrile. The gradient elution profile was 8% B (isocratic) for 5 min. B was gradually increased to 10% at 30 min, to 80% at 35 min. The column (Nova Select C18 reversed phase column; 100A, 5µ; 125 x 4.0 mm) was re-equilibrated with the initial conditions for 5 min before the next injection. The flow rate was 1.0 mL/min. The injection volume was 20 µL. The column temperature was maintained at 25°C. The chromatograms for CA were recorded at 325 nm which is the wavelength of its maximum absorption.

CA peak in the samples was identified by comparing its retention time and UV spectra with that of its reference standard and by co-chromatography with added standard. Quantification was performed from the peak area of CA and its corresponding calibration curve.

AC of the extracts was determined by the 2,2,diphenyl-2-picryl-hydrazyl (DPPH) method of Turkmen et al. (2005) and standard curve of reference antioxidant ascorbic acid (0–20 µg/mL) was assayed under identical conditions for affinity to scavenge DPPH. AC of samples was converted to ascorbic acid equivalent (AAE) defined as mmol of ascorbic acid equivalents per 100 g of DM.

In-vitro digestion (bioaccessibility)

In-vitro digestion analysis was carried out according to Minekus et al. (2014) to evaluate the bioaccessibility of phenolic compounds of the potato extracts in two stimulated stages as gastric and intestinal. After each stage, the amount of TP was determined and the bioaccessibility (%) of TP was calculated using the following equation:

Bioaccessibility (%) = (C _digested/ C _undigested) x 100

C _digested: Concentration in digested sample after gastric/intestinal stage (mg)

C _undigested: Concentration in undigested sample (mg) (1)

Texture analysis

Texture analysis was performed on fried potato strips using the Texture Analyzer TA.XT 2Plus (Stable Micro Systems, Surrey, UK). A cylindrical probe (Three Point Bend Ring, P/2–2 mm) was inserted at constant rate of 2 mm/s over a distance of 15 mm until it cracked the potato strip. The maximum compression force (N) was used for describing the sample texture as hardness. Five measurements were taken for each sample.

Color analysis

The color values L*(lightness), a* (redness) and b*(yellowness) of the samples were determined using the colorimeter (Konica-Minolta CR-5, USA). Five measurements were taken for each sample and the average value was recorded.

6. Sensory evaluation

The sensory assessment was conducted by 10 trained panel members from the Department of Food Engineering of Bursa Uludag University. Fried potatoes were coded with a randomly selected three digit numbers and evaluated based on color, odor, taste, oiliness, crispness, appearance and overall acceptability. The overall liking was determined using a 5-point hedonic scale ranging from “dislike extremely” (1) to “like extremely” (5) (Incedayi et al. 2022). The members were instructed (asked) to rate their preference for the above properties of the fried potatoes. Paper score-sheets were used for data collection.

7. Statistical analysis

Experiments were performed in triplicates and results were expressed as mean value ± standard deviation. Analysis of variance was performed by one-way ANOVA procedure by SPSS software (SPSS statistics 23, IBM.2015). Means were compared by using Duncan’s multiple comparison test. Values of p < 0.05 were considered as significantly different.

The effect of different pretreatments on oil absorption and quality characteristics of fried potato is presented in Tables 1 and 2. The results showed that pretreatments significantly affected values of oil, TF, CA, TP, bioaccessibility of TP, AC, texture and color (p < 0.05).

Oil content

As seen in Table 1, the oil content of fried potatoes ranged from 26.06 to 32.01%. Similar findings have been reported by Al-Khusaibi and Niranjan (2012) and Rimac-Brnčić et al. (2004) as 29.03–41.23% and 22.89–39.77%, respectively. On the other hand, Cruz et al. (2018) found higher levels of oil (39.54 to 57.81%) in fried potato chips than that detected in this study. Oil absorption is a complex process which includes numerous physical, chemical and structural transformations during frying (Lumanlan et al. 2020). Therefore, this can be due to differences in potato variety and conditions of frying and pretreatments. Although there was no significant difference between oil contents of HWB and US treated potatoes (p > 0.05), OH treated one had lowest oil content. This might be related to some structural changes which cause reduction in oil absorption. It is known that OH provides fast and uniform heating and results in less thermal damage in product (Kaur et al. 2016). For this reason, this might stabilize the tissue structure more against the violence of the frying process compared to other pretreatments, increasing cell wall/tissue integrity and consequently preventing the oil migration in the potato tissue during the frying process. Additionally, OH treated potatoes might have smooth surface resulting in lower oil uptake due to the fact that Moreno et al. (2010) found that products with rougher surfaces retained more oil after deep-fat frying. As agreement with our result, Ignat et al. (2015) found that oil content of PEF treated potatoes was lower than that of blanched ones. They stated that more water was probably located outside the cells creating a barrier and leading to a reduced oil uptake during frying due to PEF-induced electroporation.

TF

Thermal processing such as roasting, baking, steaming, frying and grilling reduce the flavonoids in foods due to their lower stability (Gao et al. 2022). The highest value of TF was recorded for fresh potato as 100.09 mg RE/100 g (on dry matter basis) (Table 2). The results revealed that deep fat frying greatly reduced TF content of potato when compared with that of fresh form (Table 1 and Table 2) regardless of pretreatments applied. The percentage decreases of TF content in fried potatoes pretreated by OH, HWB and US were 67.14%, 80.91% and 74.24% respectively when compared with fresh potato. This reduction in flavonoids could be due to their leaching out and/or their thermal degradation. Similar to our findings, Gunathilake et al. (2018) reported lower TF contents in some fried green leaves as compared to their fresh forms. Some previous studies also notified a decrease in flavonoids in eggplant (Arkoub-Djermoune et al. 2016) and cauliflower (Ahmed and Ali 2013) after frying process. On the contrary, Salamatullah et al. (2021) and Abong’ et al. (2021) stated that TF content increased in fried eggplant fruit and sweet potato, respectively, as compared to their fresh ones. The results indicated that TF content of fried potatoes was significantly (p < 0.05) affected by pretreatments applied as illustrated in Table 1. OH treatment resulted in the least loss of TF content in fried potato, followed by US and HWB, respectively. This result is in agreement with the study of Zulekha et al. (2018) who reported that conventional heating resulted in higher loss for phenolic compounds of coconut water when compared to OH.

TP

In parallel with TF, TP content in all fried potatoes was lower compared with fresh content (Table 2 and Table 3). Deep frying of potatoes pretreated by OH, HWB and US decreased TP content by 36.22%, 58.79% and 54.15% respectively compared to the content in fresh potato. This indicates degradation of polyphenols in potatoes during frying. The reduction of TP with frying process was also reported for leafy vegetables (Gunathilake et al. 2018), cauliflower (Ahmed and Ali 2013) and potato (Romano et al. 2022). Such decrease has been attributed to disruption of cell walls and breakdown of phenolic compounds. The results indicated that TP content of fried potatoes was significantly (p < 0.05) affected by pretreatments applied as illustrated in Table 3. As in the same tendency of TF content, OH pretreatment was better in retention of TP than other pretreatments, which might be due to rapid heating process preventing the oxidation or decomposition of phenolic compounds. Similar finding has been reported by Zulekha et al. (2018). There was no significant difference between TP values of fried potatoes pretreated by HWB and US (p > 0.05).

After in vitro digestion, TP of fried samples pretreated OH and US significantly decreased compared to their initial values (p < 0.05) (Table 3). This reduction has also been reported for walnut (Figueroa et al. 2016), edible green leaves (Gunathilake et al. 2018), Epilobium angustifolium (Dacrema et al. 2020) and sorghum (Ziółkiewicz et al. 2023). Polyphenols are known to be unstable under gastrointestinal digestion due to pH variations and interactions with dietary constituents such as proteins, fibre, iron or digestive enzymes (Pinto et al. 2017). On the other hand, TP content of the potato pretreated by HWB was not significantly changed (p > 0.05), which is consistent with the study of Helal et al. (2014) for cinnamon beverages. This might be associated with differences in type of the phenolic substances releasing from the components in potato such as proteins and carbohydrates depending on the cell structure during pretreatments applied and consequently, their stability. As seen in Table 3, bioaccessibility of TP of fried potatoes at the end of pancreatic digestion was almost high ranging from 75.37–84.06% depending on the pretreatments applied. Although the highest value was observed for the samples pretreated by HWB, the difference was not significant statistically (Table 3).

CA

CA was the major phenolic acid determined in raw (3.53 mg/100g DM) and fried potato samples (0.36–1.72 mg/100g DM). As agreement with our result, Kasnak and Palamutoglu (2022) reported that most of the phenolic acids in eight potato cultivars was chlorogenic acid ranging from 0.066 mg/100g to 1.52 mg/100g. Similarly, Romano et al. (2022), Burgos et al. (2013) and Ruiz et al. (2018) also found CA as the predominant phenolic acid in potato. The results showed that frying process decreased CA content of potato samples ranging from 51.27–89.80%. This reduction was also reported by Romano et al. (2022) for purple potato. Fried potato pretreated by OH had significantly the highest retention of CA content (Table 1).

AC

AC value of the potatoes changed significantly (p < 0.05) ranging from 54.21 to 124.13 mmol AAE/100g DM after frying (Table 3). This might be the result of the fact that the contents of TF, TP and CA of fried potatoes changed with the pretreatments applied. Interestingly, while the only AC value of fried potato pretreated by OH was higher than that of the fresh potato sample (83.91 mmol AAE/100g DM), other two pretreatments caused decrease in AC. This implies that OH pretreatment showed a positive effect on AC, which can be due to differences in the conditions of pretreatments applied to potato. Increase or remaining unchanged in AC of food product after OH treatment has been reported by other researchers (İncedayi 2020; Hardinasinta et al. 2022; Karacabey et al. 2023).

As seen in Table 3, after in vitro digestion, AC of all fried potatoes pretreated decreased significantly (p < 0.05). However, the higher losses were observed in gastric stage. The increase of AC during the intestinal stage compared to gastric one could have been due to the ability of intestinal digestive enzymes and bile salts to extract or solubilize phenolics from food (Udomwasinakun et al. 2023). Additionally, another reason for this result might be possibility of transformation of bioactive compounds into other substances with different structures which have more AC under intestinal digestion conditions.

Table 1

Analysis results of fried potatoes
Analysis	Pretreatment
Analysis	OH	HWB	US
Oil content (%, on DM basis)	26.06 ± 0.27^a	32.01 ± 1.92^b	30.71 ± 0.84^b
TF (mg RE/100g DM)	32.89 ± 1.55^c	19.11 ± 1.18^a	25.78 ± 1.17^b
CA (mg/100g DM)	1.72 ± 0.18^c	0.36 ± 0.02 ^a	1.02 ± 0.06^b
Texture (N)	357.96 ± 12.14^b	394.75 ± 7.17^c	324.26 ± 1.14^a
L*	62.57 ± 0.17^c	61.20 ± 0.16^b	58.92 ± 0.28^a
a*	2.66 ± 0.03^a	2.82 ± 0.11^a	8.68 ± 0.09^b
b*	32.75 ± 0.12^c	27.51 ± 0.35^a	31.58 ± 0.03^b
^{Different letters in each column indicate significant difference (p < 0.05) between values}

Table 2

Analysis results of fresh potato
TP (mg GAE/100g DM)	64.71 ± 1.78
AC (mmol AAE/100g DM)	83.91 ± 3.99
TF (mg RE/100g DM)	100.09 ± 5.46
CA (mg/100g DM)	3.53 ± 0.26

Table 3

AC (mmol AAE/100g DM), TP (mg GAE/100g DM) and TP bioaccessibility (%) of fried potatoes
Parameter	Stage	OH	HWB	US
AC	Initial	124.13 ± 1.73^cC	54.21 ± 0.53^cA	77.12 ± 1.06^cB
	Gastric	50.92 ± 1.87^aC	22.00 ± 0.30^aA	40.64 ± 0.97^aB
	Intestinal	94.72 ± 1.87^bC	51.02 ± 0.95^bA	56.63 ± 1.25^bB
TP	Initial	41.27 ± 0.90^bB	26.67 ± 2.19^aA	29.67 ± 1.86^bA
	Gastric	34.33 ± 2.33^aB	25.33 ± 1.45^aA	24.67 ± 2.33^abA
	Intestinal	32.41 ± 1.59^aB	22.00 ± 1.15^aA	22.33 ± 1.20^aA
TP bioaccessibility	Initial	100 ± 0.00^bA	100 ± 0.00^aA	100 ± 0.00^aA
	Gastric	83.13 ± 4.80^aA	96.16 ± 9.05^aA	84.48 ± 12.01^aA
	Intestinal	78.73 ± 5.19^aA	84.06 ± 9.85^aA	75.37 ± 0.81^aA

^{For each variable, values with lowercase letters in the same column and uppercase letters in the same row are significantly different (p < 0.05)}.

Color

Color is one of the important parameters for giving information about the quality of foods. The results showed that pretreatments prior to frying significantly (p < 0.05) affected L*, a* and b* color parameters of fried potato (Table 1). Color of fried potato is the result of the Maillard reaction that depends on the content of reducing sugars and amino acids or proteins at the surface (Pedreschi et al. 2005; Qiu et al. 2018; Abduh et al. 2021). OH pretreatment contributed to the decrease of brown pigment (dark-colored melanin) during frying process, which resulted in the highest L* value (62.57). The increase in the value of L* is an indication that the darkness of the sample has decreased. Fried potato samples treated with HWB and OH pretreatments showed lower a* values. Similarly, Abduh et al. (2021) found that a* values of fried potato slices treated blanching with and without PEF (pulsed electric field) was in the range of 1.52–5.37. However, the potato pretreated with US exhibited the highest a* value (8.68), which may be due to increasing non-enzymatic browning reactions. The higher a* value means the darker (more red) potato slice (Pedreschi et al. 2005). With respect to b* (yellowness) values, the highest b* value (32.75) was observed in fried potato treated with OH pretreatment followed by those treated with US and HWB, respectively. Decrease in b* value was considered to be contributing to the loss of the sensorial quality of the fried potato (Alvarez et al. 2000). As agreement with our result, Cruz et al. (2018) found that b* values of fried potato chips ranged from 27.9 to 32.7 depending on frying time.

Texture

Texture is one of the most important properties for fried potato. Hardness which is defined as the peak force at the maximum compression (Qiu et al. 2018; Canedo et al. 2022) was used to describe the texture of the fried potato strips. As seen in Table 1, pretreatments before frying significantly (p < 0.05) affected hardness of fried potato. HWB treated potato strips presented the highest hardness (maximum peak force) followed by OH and US treated samples, respectively. This result can be attributed to modification of pectin substances by activation of PME enzyme during blanching (Alvarez et al. 2000) because moderate HWB condition (10 min. at 65 C) was applied in this study. On the other hand, the lower hardness of OH treated samples can be due to electroporation which may cause partial loss in turgor pressure, impairing plant tissue firmness (Ignat et al. 2015).

Sensory evaluation

The average scores of sensory properties of fried potatoes are shown in Fig. 1. The potato most liked by the panelists was that pretreated with US followed by OH. However, with respect to oiliness, the potato pretreated by OH had the highest score. This is an important advantage of OH pretreatment because high oil content can lead to some health problems such as obesity and coronary diseases (Cruz et al. 2018). On the other hand, in terms of all sensorial parameters except appearance, the sample pretreated with HWB had the lowest score. The results of color and oiliness for potato pretreated by HWB were, also, consistent with its lowest b* value and highest oil content, respectively.

The pretreatments significantly affected oil absorption and all the examined quality parameters of fried potato. OH treated potato had lowest oil content and this pretreatment was better in retention of TP, TF and CA than other pretreatments. On the other hand, no significant difference was observed between the pretreatments in terms of bioaccessibility of polyphenols at intestinal digestion. While the only AC value of fried potato pretreated by OH was higher than that of the fresh potato sample, other two pretreatments caused decrease in AC. HWB treated potato strips presented the highest hardness. OH treated potato had the best color parameters. Sensory data indicated that US pretreated potato had the highest sensory scores maybe in relation to its high habitual oil content. Consequently, based on the above comprehensive quality evaluation, it can be suggested that OH pretreatment is a better choice for preparing deep fried potato and other materials.

Availability of Data

The authors do not have permission to share data.

Author Contribution

Ferda Sari: Formal analysis, Validation, Visualization. Bige Incedayi: Data curation, Project administration, Editing. Nihal Turkmen Erol: Conceptualization, Methodology, Writing - original draft. Pınar Akpinar: Investigation, Formal analysis. O.Utku Copur: Funding acquisition, Resources, Supervision. All authors reviewed the manuscript.

Conflict of Interest

The authors declare no conflict of interest.

Acknowledgements

The authors would like to thank Bursa Uludag University Scientific Research Committee for financially supporting this research project (Project No: FKO-2020-169).

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Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

Status:

Version 1

Abstract

Figures

Introduction

Material and methods

HWB

OH

US

Determination of Oil Content

Determinations of TP, TF, CA and AC

In-vitro digestion (bioaccessibility)

Texture analysis

Color analysis

7. Statistical analysis

Results and discussions

Oil content

TF

TP

CA

AC

Color

Texture

Sensory evaluation

Conclusions

Declarations

References

Status:

Version 1